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Sweet Potato and Black Bean Enchiladas - Comforting, Hearty, and Flavor-Packed

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the filling:
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon (optional, but lovely with sweet potato)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Juice of 1/2 lime
  • 1/4 cup chopped cilantro (optional)
  • For the sauce:
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon apple cider vinegar (or red wine vinegar)
  • 1/2 teaspoon kosher salt, to taste
  • Pinch of sugar, if needed to balance
  • To assemble:
  • 10–12 corn or flour tortillas (6–8 inch)
  • 1 to 1 1/2 cups shredded cheese (Monterey Jack, pepper jack, or cheddar), optional
  • Avocado, sliced
  • Fresh cilantro, chopped
  • Lime wedges

Method
 

  1. Roast or steam the sweet potatoes. Preheat oven to 400°F (200°C). Toss cubes with a drizzle of olive oil, salt, and pepper. Roast on a sheet pan for 18–22 minutes until tender and lightly browned. Alternatively, steam until fork-tender.
  2. Sauté aromatics. In a large skillet, warm 1 tablespoon olive oil over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  3. Season and combine. Add cumin, chili powder, smoked paprika, oregano, cinnamon (if using), salt, and pepper. Stir for 30 seconds to bloom. Fold in black beans and roasted sweet potatoes. Add lime juice and cilantro. Taste and adjust salt and spice.
  4. Make the enchilada sauce. In a saucepan, heat 2 tablespoons olive oil over medium. Whisk in flour and cook 1 minute. Add chili powder, cumin, garlic powder, onion powder, and oregano; whisk 15 seconds. Slowly whisk in broth. Simmer 5–7 minutes until slightly thickened. Stir in vinegar, salt, and a pinch of sugar if needed.
  5. Warm the tortillas. To prevent tearing, wrap tortillas in a damp paper towel and microwave for 30–45 seconds, or briefly heat in a dry skillet.
  6. Assemble. Spread 1/2 cup sauce on the bottom of a 9x13-inch baking dish. Add 2–3 tablespoons of filling to each tortilla, sprinkle a little cheese if using, then roll and place seam-side down in the dish.
  7. Top and bake. Pour remaining sauce over the enchiladas, spreading evenly. Add remaining cheese if using. Bake at 375°F (190°C) for 18–22 minutes, until bubbly and warmed through.
  8. Finish and serve. Let rest 5 minutes. Top with avocado, cilantro, and a squeeze of lime. Serve hot.